- 1 package (about 18 ounces) white cake mix
- 12 ounces sugar-free lemon-lime soda
- 1 egg
- 1 egg white
- 2 tablespoons canola oil
- 1/2 cup flaked sweetened coconut, toasted*
- 1 can (20 ounces) crushed pineapple in its own juice
- 1 tablespoon plus 1 teaspoon cornstarch
- 2 cups sugar-free whipped topping
Preheat oven according to package directions. Line 24 standard (2 1/2-inch) muffin cups with paper baking cups
Beat cake mix, soda, egg, egg white, and oil in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes or until well blended. Spoon evenly into prepared muffin cups.
Bake 14 minutes or until toothpick inserted into centers comes out clean. Cool in pans 10 minutes. Remove to wire racks; cool completely.
Combine pineapple with juice and cornstarch in medium saucepan; bring to a boil over medium-high heat. Cook and stir 1 minute or until thickened. Remove from heat; cool to room temperature.
Spoon 1 tablespoon whipped topping on each cupcake; top with 1 tablespoon pineapple mixture. Sprinkle with toasted coconut. Serve immediately or cover and refrigerate until ready to serve
*Note. To toast coconut, spread evenly on ungreased baking sheet. Bake in preheated 350°F oven 5 to 7 minutes or until light golden brown, stirring occasionally.
Yield: 24 cupcakes. Serving size: 1 cupcake.
Nutrition Facts Per Serving:
Calories: 144, Carbohydrates: 24 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 155 mg, Fiber: 1 g
Exchanges per serving: 1 1/2 bread/starch, 1 fat.
Copyright Diabetic Cooking.